Chicken Curry

Ingredients

• Onions

  Raw

  1 large or 150g

• Water

  Plain, clean water

  3 tbsp or 44g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  ½ cup slices or 48g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Cinnamon Sticks

  Castella

  1 serving or 100g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Garam Masala

  1 Tsp or 100g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 ¼ tsp or 5g

• Tomatoes

  Whole, canned

  1 cup or 242g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 seconds until the spices release a fragrant aroma.
4. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 minutes. Add the garlic and ginger paste and cook for another 2 minutes, stirring all the time.
5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 seconds before tipping in the tomatoes. Continue cooking on a medium heat for about 10 minutes without a lid until the tomatoes reduce and darken.
6. Cut the chicken thighs into 1 1/2 inch chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 minutes to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 minutes without a lid until the chicken is tender and the masala slightly thickened, you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped cilantro and serve with Indian flatbreads or fluffy basmati rice. Enjoy!

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